There’s something so comforting about holding a warm mug of spiced cider, especially when it’s got a little extra kick from dark rum.
This hot mulled cider is one of my go-to recipes for chilly evenings, fall gatherings, or when I just want the house to smell amazing.
It’s super easy, smells like the holidays, and tastes even better.
You just throw everything in a pot, warm it up, and sip.
Why I Love This Recipe
This is one of those drinks that makes everyone pause and say, “Wow, what is that amazing smell?”
I first made it for a small gathering at home, and now it’s the most requested drink every fall.
- So simple: only five ingredients
- Comes together in 15 minutes
- Makes your whole kitchen smell like autumn
- Can be made ahead and reheated
- Feels cozy, tastes fancy
What You’ll Need
- 4 cups apple cider
- ½ cup dark rum
- 1 orange, sliced into thin rounds
- 1 tsp whole cloves
- 2 cinnamon sticks
Pro Tips
- Use high-quality apple cider, not apple juice—it makes a huge difference.
- Don’t boil it—just gently heat so the spices infuse without losing the alcohol.
- Stud the orange slices with the cloves for easier straining later.
- Double the recipe for parties—it disappears fast.
- If you’re sensitive to strong drinks, start with ¼ cup rum and add more to taste.
Tools You’ll Need
- Medium saucepan
- Measuring cups
- Small spoon for cloves
- Knife and cutting board
- Ladle
- Heatproof mugs or glasses
Substitutions and Variations
- No rum? Try bourbon or skip the alcohol completely for a cozy mocktail.
- No orange? Use lemon slices for a more tart version.
- Add-ins: Star anise, nutmeg, or a splash of vanilla for extra depth.
Make Ahead Tips
You can make the cider without the rum ahead of time. Keep it in the fridge up to 3 days, then reheat gently and stir in the rum before serving.
Instructions
Step 1: Prep the orange and spices
Slice 1 orange into thin rounds and measure out 1 tsp of whole cloves. Optionally, stud the orange slices with the cloves for easy removal later.
Step 2: Combine cider, orange, cloves, and cinnamon
Pour 4 cups of apple cider into a medium saucepan. Add the clove-studded orange slices and 2 cinnamon sticks.
Step 3: Warm the cider
Turn heat to medium-low. Let the cider heat gently for about 10–15 minutes, until it’s steaming but not boiling. Stir occasionally to infuse the flavors.
Step 4: Add the rum
Turn off the heat. Stir in ½ cup of dark rum. Let sit for 1–2 minutes before serving to blend the flavors.
Step 5: Serve and enjoy
Ladle the hot mulled cider into heatproof mugs. Garnish with an orange slice and a cinnamon stick if desired. Serve warm.
Tips for Leftovers and Storage
- Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove—don’t boil or you’ll lose the rum flavor.
- Strain out the spices and orange slices before storing to avoid bitterness.
Servings & Time
- Makes: 4 servings
- Time: 15 minutes total
Macros (per serving, approx.)
- Calories: 180
- Carbs: 22g
- Sugar: 19g
- Fat: 0g
- Protein: 0g
- Alcohol: ~14g
Why This Recipe Works (Quick Science)
Apple cider has natural sugars and acids that pair beautifully with the warmth of cinnamon and cloves. Heating without boiling allows the essential oils from the spices to steep into the cider without evaporating the alcohol from the rum. The citrus from the orange cuts the sweetness and adds brightness to balance everything out.
Common Mistakes
- Boiling the cider – This can dull the fresh flavor and cook off the alcohol.
- Using apple juice instead of cider – Apple juice is too sweet and flat. Cider has more depth.
- Skipping the spices – They’re what give mulled cider its signature cozy flavor.
- Adding rum too early – It can burn off. Always stir it in after the heat is off.
What to Serve With
- Warm cinnamon donuts
- Sharp cheddar and crackers
- A slice of apple pie
- Roasted nuts
- Butternut squash soup
FAQ
Can I make this in a slow cooker?
Yes! Just toss everything in and heat on low for 1–2 hours. Add the rum right before serving.
Can I leave out the rum?
Totally. It’s still delicious as a non-alcoholic spiced cider.
Can I use ground spices instead of whole?
I don’t recommend it—it can make the cider gritty. Whole spices are best for infusing flavor cleanly.
What’s the best rum to use?
Go for a dark or spiced rum—something with rich, caramel notes like Kraken, Goslings, or Captain Morgan Black.
How can I keep it warm during a party?
Use a slow cooker on the “warm” setting and leave a ladle nearby. Add rum as you go or serve it on the side.
Wrap-Up
This hot mulled cider with rum is one of those recipes you’ll come back to year after year. It’s easy, festive, and makes any evening feel special. Try it out and let me know how it went in the comments—did you add your own twist? I’d love to hear what you think!
